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#2986 |
Baba Ganoush
Join Date: Jan 2012
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Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.
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Posts: 29,458
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#2987 |
The Planet's Only Superhero
Join Date: Sep 2002
Location: MO
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Posts: 2,833
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#2988 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,458
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#2989 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,675
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#2990 |
MVP
Join Date: Jan 2012
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I smoked elk meat loaf. Flavor is great but the texture is a little too bready for me. I’ll do some tweaking with the recipe next time.
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Posts: 5,705
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#2991 |
Baba Ganoush
Join Date: Jan 2012
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Chicken thighs for the weeks meal prep
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Posts: 29,458
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#2992 |
Your mom
Join Date: Nov 2016
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Bone in or out?
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Posts: 9,135
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#2993 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,458
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#2994 |
Supporter
Join Date: Jan 2014
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I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.
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Posts: 1,875
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#2995 | |
Live free or die hard
Join Date: Sep 2000
Location: Durango, CO
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Quote:
I find that the Worchester and soy have enough salt that you don't need to add much more if any. Here's one marinate I found on a quick search that looks tasty and will be adding to my repertoire. https://www.modernfarmhouseeats.com/...son-backstrap/ Let us know how it turns out. ![]() |
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Posts: 26,431
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#2996 | |
Ain't no relax!
Join Date: Sep 2005
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Quote:
The backstrap is my favorite venison cut to smoke though, if you have one. Leave the entire backstrap whole. Don't butterfly it. Smoke it whole like a big loin. Cut into medallions when done. I do this often when we have potlucks at work, and it just blows people's minds. They always say "Oh, I don't like venison it's too gamey." Then they try mine and argue that it isn't actually venison. Good luck. |
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Posts: 47,814
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#2997 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Highly recommend this sauce for the marinade. It is good with venison beef chicken pork fish you name it. It's awesome to make jerky too.
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Posts: 24,735
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#2998 |
Supporter
Join Date: Jan 2014
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Thanks for the tips everyone. I'll be sure to follow up with results.
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Posts: 1,875
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#2999 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Pastrami and eventually burnt ends and wings going this afternoon.
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Posts: 40,968
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#3000 |
Starter
Join Date: Dec 2020
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Smoked a spiral ham with hickory on top, and pork belly on the bottom grill. I like using a spiral as it allows the smoke to penetrate the interior of the ham easier. I have never cooked a pork belly before. Cook up in small cubes and will skillet it as burnt ends in BBQ sauce. I should have marinaded overnight, as I don't have access to the bottom grill while cooking on my Weber Smokey Mountain.
If anyone else has a better recipe for pork belly, I have enough extra to try. |
Posts: 208
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